Thai Lentil Fritters with Red Curry Coconut Vermicelli Salad

Steps

1. Bring a full kettle to the boil. Mash lentils in a large bowl using a potato masher, then add all remaining Thai lentil fritter ingredients. Season with salt and pepper and mix to combine well. Using a ¼ cup measure, shape mixture into patties, about 1.5cm-thick.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook fritters, in batches, for 2-3 minutes each side, until browned and cooked through. Add a little more oil when turning fritters over, to help them crisp up. Set aside on a paper towel to drain.
3. While fritters cook, place vermicelli in a heat-proof bowl, cover with boiling water and use a fork to separate strands. Leave for 5 minutes, drain, rinse under cold water then drain well. Use scissors to cut in a few places to make them easier to eat.
4. In a large bowl, whisk together lime zest and juice, coconut cream, Thai basil, red curry tofu sauce, soy sauce and salt. Set aside.
5. Thinly slice avocado and capsicum and peel carrot into long ribbons. Toss vermicelli noodles with coconut curry dressing, in a serving bowl and season to taste with salt and pepper.
6. To serve, build a nest of vermicelli noodles in bowls and fill with Thai lentil fritters and veggies. Drizzle with red curry tofu sauce and top with mung bean sprouts and reserved Thai basil leaves.